EFFECTS OF COOKING IN SOLUTIONS OF VARYING PH ON THE DIETARY FIBER COMPONENTS OF VEGETABLES

被引：13

作者：

BRANDT, LM

JELTEMA, MA

ZABIK, ME

JELTEMA, BD

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] PHILIP MORRIS RES CTR,RICHMOND,VA 23261

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13237.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：900 / &

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[10] TEXTURE OF COOKED POTATOES - EFFECT OF IONS AND PH ON COMPRESSIVE STRENGTH OF COOKED POTATOES [J].

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